How to Make L. Gasseri Yogurt 3 Ways: Yogurt Maker, Instant Pot & Sous Vide
Donna Schwenk
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How to Make L. Gasseri Yogurt 3 Ways: Yogurt Maker, Instant Pot & Sous Vide
8 518 просмотров · 1 мес. назад
Donna Schwenk
120 тыс. подписчиков
8 518 просмотров · 1 мес. назад
L. gasseri fermented dairy is a thick, creamy cultured food made with the beneficial bacterium Lactobacillus gasseri. Technically, it is cultured dairy rather than conventional yogurt, but I often call it L. gasseri yogurt because that is the easiest way to describe its taste, texture, and how we use it.
In this video, I’ll show you how to make L. gasseri fermented dairy three different ways—using a yogurt maker, a sous vide, or an Instant Pot. This special cultured dairy ferments for 36 hours at 97–100°F, so whichever appliance you choose must be able to maintain that temperature.
RECIPE AND CULTURE
🥣 L. Gasseri Superfood Yogurt Recipe:
https://www.culturedfoodlife.com/reci...
🦠 L. Gasseri Superfood Starter:
https://www.culturedfoodlife.com/stor...
✏️ 🎧 Check out the article and Podcast: https://www.culturedfoodlife.com/why-...
EQUIPMENT
Yogurt Maker Method
Ultimate Yogurt Maker:
https://lvnta.com/lv_Q1oXU5raoIgX1djUmK
Luvele Pure Plus Yogurt Maker:
https://www.culturedfoodlife.com/stor...
Sous Vide Method
Sous Vide Precision Cooker:
https://amzn.to/3GnvCh7
Sous Vide Container:
https://amzn.to/3EFsi04
Instant Pot Method
Instant Pot Pro:
https://amzn.to/4cxYFuf
Your Instant Pot must allow you to manually set the fermentation temperature to 100°F. Not every model has this feature, so check your appliance before beginning.
Once you learn the basic method, you can choose the appliance that works best for you and enjoy making this delicious cultured dairy at home.
Chapters:
00:00 - Introduction & Health Benefits of L. Gasseri
01:05 - Choosing the Right Milk (Ultra-Pasteurized & Milk Types)
02:02 - Starter Cultures & Prebiotic Food (Prebio Plus)
03:00 - Prepping & Mixing the 3 Jars
06:03 - Method 1: Yogurt Maker Setup (36 Hours at 100°F)
06:52 - Method 2: Instant Pot Setup
08:25 - Method 3: Sous Vide Setup
09:23 - 36-Hour Check-In & Refrigerating
10:46 - Taste & Texture Reveal: Comparing All 3 Methods
12:12 - Reculturing Next Batches & Final Tips
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